| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Wisconsin | 1 | servings | ||
INGREDIENTS
| 5 | lb | Fresh Brats * |
| Beer ** | ||
| 7 | Fresh garlic cloves *** | |
| 3 | Quartered onions | |
| 1 | oz | Hot sauce; up to 6 |
INSTRUCTIONS
* take a fork and poke holes in them, 28 holes per brat, to be exact and you must use a 3-pronged fork. ** to cover the amount of Brats you will be simmering and 9 extra for the chef to drink. *** smashed with the side of a large knife, not chopped just smashed I grew up in Wisconsin, the home of the Brat. The key is to use a fresh brat, never a precooked one and to simmer them in beer and spices before smoking or grilling. Any other spices you want to toss in. I have found that there is a direct correlation between the amount of beer you have drunk and the amount and variety of different spices that you will put into the simmering liquid. Simmer, do not boil, the brats in the beer, garlic, onions and hot sauce for 30 minutes. Turn off heat and let sit in mixture for at least 1 hour. This allows the brats to absorb the flavors of the beer, onions and hot sauce. Smoke at a higher heat than normal so they do not dry out or grill over a moderate fire. I would recommend grilling the brats if you use this simmering method, the shorter cooking time and the higher heat will sear the brat and keep it juicier. Smoking may have a tendency to dry it out. Serve on Brat buns, somewhat like a French roll, with Koops horseradish mustard, chopped onions and hot pickled peppers, peppers are optional. Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net> on May 03, 1999, converted by MM_Buster v2.0l.
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